Pickled Grapes with Balsamic & Herbs

Pickled grapes say what now? I know — sounds weird. Sounds strange. Sounds like they shouldn’t exist, and definitely shouldn’t be delicious. BUT. THEY. ARE. I’ve pickled a lot of things in my day. Hibiscus pickled eggs, cumin-pickled carrots, bourbon and peach pickle. I love them all. These grapes have now been added to the community of curious pickles.

Not unlike adult-y healthy fruit gushers in terms of their sweet and sour flavor, they are THE perfect addition to a snazzy cheese plate that needs some acid and sugar. Spoon some on baked brie with a drizzle of the pickle juice, use them as a cocktail garnish — you’d be surprised at all the delightful places where these babies can make a valuable entrance.

Easy to whip up ahead of time (the best of party tricks amiright), infused with a bit of fennel, grassy herbs and honeyed with balsamic — They’re basically pickley flavor gems just waiting to step up your cheese plate game.